Double Spiced Chicken & Red Wine Jus

Name: Double Spiced Chicken & Red Wine Jus with Parsnip Mash & Garlic Veggies
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 parsnip; 2 tbs milk; 2 clove garlic; 1 carrot; 1 bag Silverbeet; 2 packet chicken breast; 1 sachet Herb & Mushroom Seasoning; 1 packet Red Wine Jus; 1 tsp brown sugar; 1 bag parsley; 30 g butter (for the mash); 20 g butter (for the sauce)

with Parsnip Mash & Garlic Veggies

Get up to $175 off

We’ve had a red wine jus with beef and pork, now it’s time for this herby chicken to have its time drizzled in this richly flavoured sauce. A fluffy parsnip and potato mash helps to soak up any leftover flavours.

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

parsnip

2 clove

garlic

carrot

1 bag

Silverbeet

2 packet

chicken breast

1 sachet

Herb & Mushroom Seasoning

1 packet

Red Wine Jus

(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 bag

parsley

Not included in your delivery

olive oil

2 tbs

milk

(Contains: Milk; )

1 tsp

brown sugar

30 g

butter (for the mash)

(Contains: Milk; )

20 g

butter (for the sauce)

(Contains: Milk; )

Nutrition Values

Energy (kJ)3372 kJ

Fat34 g

of which saturates17.2 g

Carbohydrate51 g

of which sugars21.8 g

Protein74 g

Sodium1005 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel potato and parsnip. Cut potato and parsnip into small chunks. • Cook potato and parsnip in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain and return to saucepan. • Add the butter (for the mash), milk and season with salt. Mash until smooth and cover to keep warm.

• Meanwhile, finely chop garlic. Thinly slice carrot into sticks. Roughly chop silverbeet. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, herb & mushroom seasoning and a drizzle of olive oil. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until tender, 1-2 minutes. • Add silverbeet and cook until tender, 3-4 minutes. • In the last minute of cook time, add garlic and cook until fragrant. Season to taste. Transfer to a bowl and cover to keep warm.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken in batches, until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Return all chicken to the pan.

TIP: The chicken is cooked when it is no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Reduce heat to medium, then add red wine jus, the brown sugar, butter (for the sauce) and a splash of water and cook, turning chicken to coat, until sauce has thickened, 1-2 minutes. • Season with salt and pepper.

• Divide spiced chicken, parsnip mash and garlic veggies. • Top chicken with any remaining red wine jus sauce from the pan. • Tear over parsley to serve. Enjoy!